On most mornings we have bread for breakfast as it is convenient. The type of bread depends on what I decide to bake in the morning or the night before. Usually sourdough, no knead ciabatta and focaccia breads take a longer time to prepare and bake so I have to do it a day earlier before we can enjoy them. Others require only 1 or 2 proofing and can be made on the day that we want to eat.
Ingredients:
- 640 g bread flour
- 60 g cocoa powder
- 120 g castor sugar
- 2 tsp yeast
- 2 tsp salt
- 290 ml warm milk
- 2 grade A eggs
- 75 g butter
- 100 g chocolate shavings
- Topping - chocolate chips or any nuts
Method:
- Put the bread flour, cocoa power, sugar, yeast and salt into the bowl of a stand mixer.
- Turn on low speed to mix all the ingredients.
- Add milk into the bowl.
- Add in the eggs.
- Knead the ingredients until the dough forms into a ball.
- Add butter to the dough and continue to knead.
- Knead the dough till window pane is achieved.
- Grease a clean bowl.
- Transfer the dough to the greased bowl.
- Cover the bowl with a cling wrap and let the dough proof till it doubles in size.
- Once the dough has doubled in size, transfer it to a slightly floured surface.
- Punch down the dough and knead it by hand for another 5-10 minutes.
- Shape the dough back into a dough.
- Roll out the dough into a rectangle.
- Spread the chocolate shavings onto the rectangle.
- Roll up the dough according to the length of the bread pan. (I use a 9 inch x 4 inch x 4 inch bread pan.)
- Cover the bread pan with a moist towel and let it proof a second time.
- Pre-heat the oven at 175 deg C.
- When the dough is ready to be baked, brush the top with some milk. Spread some chocolate chips or nuts on top.
- Bake at 175 degrees Centigrade for 25 minutes.
- When done, remove the pan from the oven immediately and the bread from the pan.
- Wait for the bread to be cooled down before slicing it up.